So today I have planted my cucs and gherkins for this year.
Last year I ate them off the vine and gave the to friends..or let them go bad in the bottom of the fridge.

So this year I plan on pickling them.

Does anyone have a tried and true method of pickling gherkins and cucumbers, or indeed is the method they same

I have a copy of Balls Preserving but they seem to lean towards gherkins as far as I can see, but maybe they call gherkins or cucs dill pickles...all very confusing for me.

So if someone has a good method and a recipe for me to use I would appreciate it.

I assume it is just vinegar and water and some spices, then processed for 10 mins in their jars under boiling water...but tbh I am not sure at all

These are not intended to be eaten within 2 weeks or so and I would hope to have a good few jars of pickled cucs and gherkins for over the winter months, so the preserving process would hopefully make them last a long time.
Thanks

saucisson wrote:I pickled some whole cucumbers as a joke christmas before last and thy are still fine. I'll see If I can remember how I did it if you want me to John. I think I brined them before pickling them.

Yes Dave please, if you could think back it would be a great help, thanks

Soak the cucumbers in ice water for at least 2 hrs but not longer than 6.
Place a bunch of dill in a quart jar, and a clove of garlic.
Pack in the cucumbers. Top with more dill weed, another garlic clove .
Fill jar with boiling brine, and seal. Let sit for 8 weeks before using.

saucisson wrote:I pickled some whole cucumbers as a joke christmas before last and thy are still fine. I'll see If I can remember how I did it if you want me to John. I think I brined them before pickling them.

Yes Dave please, if you could think back it would be a great help, thanks

Ok, this is from memory as it seems I didn't write it down..

I made up a brine:

1000gm Water
150gm Salt
(150gm Sugar?)

I soaked the cucumbers whole in the brine for 3 days in the fridge, rinsed them off and poured over Sarsons spiced pickling vinegar.

And that was it I'm not too sure whether I used sugar or not so let's call that optional...

I used two 3 litre Plastic Cider bottles as a vessel. I cut the top of one where it started to curve, placed the cucumbers inside, then cut the top third off the other and attached it to the other with Duck Tape to give a taller bottle with the cucumbers sealed in side, with a screw lid on top to introduce the liquids.

saucisson wrote:I pickled some whole cucumbers as a joke christmas before last and thy are still fine. I'll see If I can remember how I did it if you want me to John. I think I brined them before pickling them.

Yes Dave please, if you could think back it would be a great help, thanks

Ok, this is from memory as it seems I didn't write it down..

I made up a brine:

1000gm Water150gm Salt(150gm Sugar?)

I soaked the cucumbers whole in the brine for 3 days in the fridge, rinsed them off and poured over Sarsons spiced pickling vinegar.

And that was it I'm not too sure whether I used sugar or not so let's call that optional...

I used two 3 litre Plastic Cider bottles as a vessel. I cut the top of one where it started to curve, placed the cucumbers inside, then cut the top third off the other and attached it to the other with Duck Tape to give a taller bottle with the cucumbers sealed in side, with a screw lid on top to introduce the liquids.

When I salt my gherkins, I de-hair them (in a pillowslip in the washing machine cold wool no products) dry them as best I can - salad spinner. The I put them into an enormous s/s bowl with coarse sea salt at the rate of about 540 to 75 g salt per kilo. Toss well and leave 24 hours tossing from time to time. Rinse well, spin dry again and then pack into jars. Here's the exact recipe I use.

All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC

Here is a delicious old French recipe for cornichons without sugar that I unfortunately have been able to try only once, since it's very hard to find really small gherkins if you don't grow them yourself. The recipe works quite well with a little larger gherkins, too, though. Very crunchy and they will be fine for years. Note: The recipe contains some alcohol.

Wash and scrape the gherkins thoroughly. Bring vinegar and water to a boil (don't know why that should be necessary, but the recipe says so). Let cool and add the Cognac. Layer the gherkins with salt and let stand for 8 hours. Wipe dry but do not rinse (discard the salt). Put gherkins and everything else in sterilised glass jars and pour the liquid over them. Add more vinegar and water if necessary to cover the gherkins. Ready to eat in one week, lasts indefinitely if refrigerated.

The recipe also states that the best way to serve them is to bring them to a boil in their liquid just before serving.

Last edited by grisell on Sat Apr 16, 2011 8:27 am, edited 3 times in total.